Butternut Squash, apple and craisin casserole

Looking for another vegetable dish for Easter?  I've got the answer!  You've been holding off from some of your favorite treats during lent, so it's okay to indulge in some fruits and vegetables even if they are covered in brown sugar and butter.

What you'll need:





Before


• Approx 3 cups of butternut squash, peeled and cut into 1-inch cubes...or if you're lazy like me, you'll just buy butternut squash that is already cut up for you!  Yes.  Score!
• 2 large apples.  I used Cortland, as these tend to be good for baking
• 1/2 cup of craisins.  You can use fresh cranberries if your heart so desires, but I'm not a big fan of actual real life cranberries, so I used craisins
• 1/2 cup of brown sugar
• 1/4 cup of unsalted butter
• 1 Tbsp of flour
• 1 tsp salt
• 1/2 tsp ground nutmeg or pumpkin spice



After



If you decided to be ambitiious and buy a large uncut butternut squash, peel it and cut it into one inch cubes.  You should also peel your apples and cut them into 1/2 inch slices.  Then in a baking dish, add the squash with the apples on top and the craisins or cranberries on top of the apples.



In a bowl mix the flour, salt, sugar, and nutmeg.  Sprinkle the mixture over the top.  Dot the dish with butter.  Bake for 50-60 minutes and serve!

Happy Easter!